Soy sauce has up to ten times the level of antioxidants found in red wine, chillies have comparatively more vitamin C than citrus fruits, and rump steak is a lean cut of beef. Enjoy!
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Wok or a Large, Deep Frying Pan
| 1 tbsp groundnut or sunflower oil |
| 1 red onion, cut into 8 wedges |
| 675 g rump steak, cut into strips |
| 1 medium fresh medium-hot red chilli, deseeded and finely sliced into strips |
| 1 tablespoon dark soy sauce |
| Juice of 1 lime |
| 1 tbsp clear honey |
| 7 oz (200g chestnut mushrooms, cleaned and sliced |
| 1 handful fresh coriander |
| Rice or noodles, to serve |
| 2 grapefruits, segented and chopped |
| 5cm piece of fresh root ginger, grated |
| 1 medium fresh medium-hot red chilli, deseeded and finely chopped |
| Pinch of sugar |
| Freshly ground black pepper |
| 1. First, make the salsa. Put all the ingredients in a bowl, stir, and taste. Add a little black pepper, if you wish. Set aside. |
| 2. Heat the oil in a wok over a high heat until hot. Add the onion, and stir-fry for about 5 minutes until soft, before adding the beef strips and chilli. Continue to stir-fry for another 5 minutes or so, keeping everything moving in the wok. Add the soy, lime juice, and honey, and keep stir-frying. |
| 3. Throw in the mushrooms, and stir-fry for a few minutes until they are soft and begin to release their juices. |
| 4. To serve, pile the coriander on top of the beef, and serve immediately with rice or noodles, and the grapefruit salsa. |
| Fat: 50.17 g | Fiber: 20.47 g |
| Iron: 16.96 mg | Sugar: 72.43 g |
| Calcium: 436.28 mg | Sodium: 1433.18 mg |
| Potassium: 5001.78 mg | Calories: 2299.01 kcal |
| Protein: 191.31 g | Vitamin A: 7031.92 IU |
| Vitamin C: 308.09 g | Carbohydrates: 251.57 g |
| Saturated Fat: 13.8 g | Cholesterol: 411.75 mg |